Peel and devein shrimp, retaining tails, if desired. Set aside. Combine 1/4 cup olive oil, soy sauce, barbecue sauce. Worcestershire sauce and garlic. Brush shrimp with sauce and broil, turning once until done, 3 minutes per side.
Croutons
Sauté bread cubes and minced garlic in 2 Tbsp. each, butter and olive oil, over medium-low heat, until browned; sprinkle with shredded cheese. Set aside. Croutons may be toasted in a 325 (F) oven, stirring occasionally as they brown.
Salad Dressing
Combine 1/3 cup olive oil, lemon juice, wine vinegar, salt and pepper. Set aside. Break up romaine to make 6 to 8 cups; toss with dressing.
To Serve
Divide dressed romaine among salad plates. Sprinkle with croutons and shredded parmesan cheese and top with broiled shrimp.
Source: Courtsey of Ocean Garden
